Neville's Favorite Recipies

Deserts

• 1 tablespoon shredded dried coconut
• 2 tablespoons wholemeal (wholewheat) flour
• ¼ cup of rolled oats (oatmeal)
• ½ teaspoon ground cinnamon
• 1 tablespoon of milk free margarine
• ¼ cup of brown sugar
• 1 425g (14 oz) can of pie apples
• 2 teaspoons of rice syrup or maple syrup (honey is an option for vegetarians)
• 1 ½ tablespoons of sultanas (golden raisins)

1. Preheat the over to 180 degrees Celsius (350 F)
2. Combine the coconut, flour, oats and cinnamon in a small bowl
3. Rub the margarine through the flour mixture until the flour mixture forms small balls
4. Add the brown sugar to the mixture and stir until combined

1. In a small shallow baking dish combine the apples, honey and sultanas and spread evenly over the dish. The mixture should form a layer 1 ½ to 2 cm deep.
2. Sprinkle the topping evenly over the apple mixture
3. Cook for 30 minutes or until the topping has browned a little
4. Serve with soy icecream

Banana and Walnut Cake

• 225g (approx 1 ¾ cups) wholemeal flour
• 1 tablespoon of soy flour
• 2 teaspoons of baking powder
• ½ teaspoon cinnamon
• 3 ripe bananas (really ripe)
• 2 teaspoons of rice syrup or maple syrup (honey is an option for vegetarians)
• 2 tablespoons soy milk
• 6 tablespoons canola oil
• 50g chopped walnuts

1. Grease and line a round 20cm (8 inch) cake tin.
2. Pre-heat oven to 180 C (350 F).
3. Mash bananas with a fork, add honey or syrup, oil and soy milk and blend well.
4. Sift flour, baking powder, soy flour and cinnamon together into another bowl. Add the walnuts.
5. Gently fold the flour mixture into the banana mixture with a metal spoon.
6. Bake in the center of the oven for 30 minutes, or until just firm to the touch and a skewer comes out clean when tested.
7. Allow to cool in tin.